Festive Finger Food: Gingerbread Cheesecake Dessert Cups
Creamy no-bake gingerbread cheesecake cups with a buttery gingersnap crust, spiced molasses cheesecake filling, and fluffy whipped topping. A cozy, festive dessert made in minutes.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes (including chill time)
- Yield: 6–8 servings 1x
Ingredients
1 1/2 cups gingersnap cookie crumbs
1/4 cup unsalted butter, melted
8 oz cream cheese, softened
1/3 cup brown sugar
2 tbsp molasses
1 tsp vanilla extract
1 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
Pinch of ground cloves
1 cup whipped topping (or whipped cream)
Optional: extra whipped cream, crushed cookies, garnishes
Instructions
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Combine gingersnap crumbs and melted butter in a bowl.
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Press about 2 tbsp into the bottom of each dessert cup. Set aside.
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In a mixing bowl, beat cream cheese and brown sugar until smooth.
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Add molasses, vanilla, and spices. Beat until fully combined.
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Fold in whipped topping gently until smooth and fluffy.
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Spoon filling over crust in each cup and smooth the top.
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Chill for at least 2 hours before serving.
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Top with whipped cream or crushed cookies if desired.
Notes
Use softened cream cheese for smooth blending.
Chill overnight for best flavor.
Can be made up to 2 days in advance.